Recipe:
Serves 4 - 6.
Prep Time: 15 minutes | Cook Time: 40 minutes.
Ingredients:
- 2 tbsp oil or ghee
- 2 cinnamon sticks
- 2-3 cardamom pods (elachi)
- 2 handfuls of ready-fried onions (available at CurryCheff.com)
- 1 whole chicken, cut into 8 pieces
- 1 tbsp crushed red chillies (available at CurryCheff.com)
- 1 tsp crushed garlic (available at CurryCheff.com)
- ¼ tsp turmeric
- 1 tsp dhana jeeroo (available at CurryCheff.com)
- 1 tsp salt (adjust to taste)
- ¼ tsp fine red chilli powder (adjust depending on your spice tolerance, ours is Mucho Loco hot so we only use a pinch!)
- 3 medium tomatoes, grated or blended
- 2 medium potatoes, cut into quarters
Instructions:
Step 1: Heat oil or ghee in a pot over medium heat. Add the fried onions, cinnamon sticks, cardamom pods, and spices. Sauté for a few minutes until fragrant.
Step 2: Add the chicken pieces to the pot and cook until they are almost done.
Step 3: Stir in the ground tomatoes and cook for a few minutes until the mixture is well combined.
Step 4: Add the quartered potatoes.
Step 5: Cover the pot and simmer until the potatoes are soft and the chicken is fully cooked. Add water to achieve your desired gravy consistency.
Step 6: Finish with fresh dhania (coriander) on top.
Enjoy your chicken curry with rice or CurryCheff's homemade roti!
CurryCheff Cheffie Tip: Add water to adjust the consistency - If serving with rice, a more liquid consistency is preferable; for roti, a thicker gravy works best.
Feel free to adjust the spices to suit your taste!